Peach Raspberry Tart
Indulge in the perfect harmony of flavors with our Peach Raspberry Tart.
A delicate buttery crust cradles luscious slices of ripe peaches, their sweetness balanced by the bright tang of juicy raspberries.
A delicate buttery crust cradles luscious slices of ripe peaches, their sweetness balanced by the bright tang of juicy raspberries.
Ingredients:
1 sheet of puffed pastry, thawed for 40 minutes
1 large egg
1 tablespoon water
3 large peaches, pitted, and thinly sliced
1/2 cup fresh raspberries
1/4 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon cornstarch
Rum & Cream Cheese Glaze:
4 ounces cream cheese (softened)
¼ cup salted butter (softened)
¾ cup powdered sugar (more or less as needed)
2-3 Tablespoons heavywhippingcream (more as needed)
1 teaspoon vanilla extract
In a mixer, beat the cream cheese and butter until smooth. Then add the powdered sugar, 2 Tablespoons of heavy cream and vanilla. Beat just until combined. Do not over mix.
Taste and add more vanilla if desired. Add a Tablespoon more of cream at a time until reach desired consistency.
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Heavy Whipping Cream mixture
2 cups of heavy cream
2 Tbsp of Coconut Rum (RonDiaz)
1/3 cup of granulated sugar
Use a stand mixer preferably but hand held can be used. Pour all ingredients in the bowl and mix on highest speed until stiff peaks begins to form. Once mixed fold into cream cheese mixture previously made add mixture into a piping bag or zip lock. Cut tip and drizzle on the tart.
Instructions:
- Remove 1 sheet of puffed pastry from the freezer; thaw for 20 - 40 minutes at room temperature, or until it can easily be unfolded without cracking.
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a small bowl combine the egg and water; beat until well combined; set aside.
- Thinly slice peaches and place them in a large mixing bowl.
- Add in the sugar, salt, cinnamon, nutmeg and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
- Gently unfold the puffed pastry.
- Place puffed pastry on prepared baking sheet.
- Layer the peaches evenly and tightly on the puffed pastry, making 3 rows, leaving a 1" border around the pastry. Sprinkle the raspberries on top.
- Lightly brush the edges of the pastry crust with egg wash.
- Bake for 16-18 minutes, until the crust is puffed up and golden brown and the peaches are tender.
- While the tart bakes, make the Rum & Cream Cheese glaze!
